Marco Barba Barbabolla (750ml)
-
Wine Type
Sparkling
-
Size
750ml
-
Vintage
2021
-
Country
Italy
-
Region
Veneto
-
Sub-Region
Gambellara
-
Grape
Garganega
-
Food Pairing
CharcuterieCheeseSushi
-
Farming Method
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
-
Vegan Friendly
Yes
Marco “Barba”, grew up in Madonna di Lonigo, near Vicenza. He is the heart (and the face, if you check the label closely) of the Marcobarba project. Marco took an interest in organic and biodynamic farming from an early age. “Marcobarba” started as a social project carried on by Marco and friends he met working with another Venetian natural winemaker, Stefano Menti. Today the “Barbaboyz” take care of small plots of abandoned vineyards owned by some elderly widows, between the white sedimentary terrains of the Berici Hills and the dark and volcanic soils of Gambellara. From the grapes they grow with biodynamic practices, Marco produces about 40,000 bottles a year: a fizzy white wine, a still white and a red wine. Marco and the Barbaboyz’ winemaking and bottling is done in the Menti Giovanni Winery.
Tasting Notes
Fruity, floral and fresh! This is the bubbly counterpart to the Barbabianca still white. It is very similar on the nose with aromas and flavours of tree fruit (apple and pear), orange blossom, elderflower and some citrus notes. The palate is zippy and fresh. Aromatic, almost tropical, creamy frothy mouthfeel and great texture from the lees in the bottle. Not overly complex, very natural and pure its its expression, outright enjoyable and extremely gulpable.
Method
From an exclusively biodynamic viticulture, interventions reduced to the minimum and always in harmony with the vineyard. Barbabolla is mainly Garganega (almost entirely, 90%), backed by other white berry varieties rooted in the territory: Glera, Trebbiano, Moscato and Riesling Italico. Barba Bolla is a fun way of saying “Barba bubbles” for this wine is done in a pet-nat style with that bit of fizz. Indigenous fermentation (Marco actually takes a different approach by adding juice from dried grapes to kickstart the fermentation and, simultaneously, the sparkling process). This wine is unfiltered, no additions of sulfur dioxide; re-fermentation in the bottle with juice from dried grapes and not disgorged, so the yeast remains in the bottle.
Reviews